I decided to brave the chance of rain and fired up the egg for my first spatchcock chicken tonight. I've cooked a lot of butterflied chickens in the oven before so prepping it wasn't really a big deal. I did some Penzey's barbecue rub under the skin and let it dry uncovered in the fridge for a few hours. Got the egg up to around 375, brushed the bird with butter, and put some seasoning on the skin before tossing it on the grill.
I didn't time it exactly, but it probably took about an hour to cook. I had the egg set up for raised direct using a couple bricks on top of the standard grid with a weber replacement grid set on top. I was slightly surprised that the thigh came up to temp before the breast meat. I could've sworn that it usually happened the other way around. It wasn't a problem since I wasn't worried about the dark meat overcooking, but I almost pulled it off without checking the breast first. Do you think that raising the grid up higher for my next chicken might be a good idea or is this a pretty standard experience with this method?
The skin came out fairly crisp and it was delicious, especially for something that only took about 90 minutes to prepare. This could definitely be a regular weeknight meal for us. The only downside is that in the oven I usually cook the bird over a bed of stuffing and that stuffing is freaking awesome with all of the juice that drips down on it.